Wholesome Baked Coconut Shrimp Recipe


Earlier than switching over to a real food lifestyle, I used to like coconut shrimp. I figured there needed to be a scrumptious wholesome model I may make at house. Fortunately, this one labored out inside the first couple tries and couldn’t be simpler!

So right here it’s… straight from what I wish to name “The Mess Kitchen.” (Check Kitchen appeared too official, and mess extra precisely describes it most days!)

Learn how to Make Baked Coconut Shrimp

Though it sounds fancy, making coconut shrimp actually simply takes just a few straightforward steps. First, dip the shrimp in seasoned cassava flour, then in crushed egg. Roll in a mix of almond flour and shredded coconut. (I choose to make use of unsweetened shredded coconut after which dip the completed shrimp in a candy dipping sauce… recipe beneath!)

I like to make use of giant shrimp for this recipe, however you should use no matter measurement you’d like. Simply make it possible for they’re peeled, deveined, and cleaned with the tail left on (it’s the right deal with when consuming).

Late afternoon is a very busy time of day round right here so I wish to bread the shrimp forward of time and refrigerate them for just a few hours till I’m able to cook dinner. Then it’s straightforward to only toss them within the oven whereas I put together the edges.

Be aware: Some folks wish to butterfly their shrimp previous to breading and cooking. Which means that they’re slit a part of the way in which by alongside the again to open them up slightly bit. Check out this tutorial for detailed directions on cleansing and butterflying shrimp.

Piña Colada Dipping Sauce

Since I exploit unsweetened coconut to bread the shrimp, we like slightly sweetness with the dipping sauce. Since tropical fruits pair rather well with the coconut, we normally serve this dish with a mango chili sauce or our favourite, piña colada sauce. You can also make these sauces forward of time and use the leftovers to jazz up different meals through the week.

To make piña colada sauce, pureé recent or canned pineapple, add the cream from the highest of a can of coconut milk, and sweeten with slightly honey.

To make the mango chili sauce, pureé recent (or frozen and thawed) mango, slightly home made sriracha sauce, honey, a squeeze of lime juice, and sufficient olive oil to make the sauce the precise consistency for dipping.

What to Serve With It

These shrimp could be served in a wide range of methods. They make a terrific appetizer or snack for a celebration however are additionally filling sufficient to be served because the protein for a meal.

I usually serve coconut shrimp on a mattress of salad greens with sliced cucumber and tomatoes. Add a drizzle of one of many dipping sauces for a dressing or my candy and tangy Asian ginger vinaigrette and it’s a meal!

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Baked Coconut Shrimp Recipe

Wholesome baked coconut shrimp made with coconut flakes, cassava, and almond flour. Make a straightforward pina colada sauce for dipping.


Piña Colada Dipping Sauce


To make the shrimp:

  • Preheat the oven to 425°F.

  • Place the coconut oil on a baking sheet and place it within the oven to soften.

  • In a medium measurement bowl, combine collectively the cassava flour and spices and put aside.

  • In a small bowl, beat the eggs and put aside.

  • In one other medium measurement bowl, combine collectively the almond flour and coconut flakes.

  • Dip the shrimp first into the bowl with the cassava flour and spices, then the crushed eggs, and eventually the bowl with coconut and almond flour combination, urgent gently to assist it stick.

  • Take away the baking sheet from the oven and gently place shrimp in a single layer on the baking sheet.

  • Drizzle the shrimp with olive oil and return the pan to the oven.

  • Bake 10-12 minutes till the surface of the shrimp are golden and shrimp are cooked.

To make the dipping sauce:

  • Whereas the shrimp are baking, in a small bowl, whisk collectively the pineapple, cream, and honey.

  • Serve the shrimp instantly with the pineapple dipping sauce.


  • Mix the sauce with an immersion blender if you happen to like a smoother sauce.
  • OR Mix recent mango with a splash of sriracha, lime juice, honey, and a few olive oil for a mango sauce.


Serving: eightshrimps | Energy: 639kcal | Carbohydrates: 41g | Protein: 31g | Fats: 41g | Saturated Fats: 22g | Ldl cholesterol: 378mg | Sodium: 1216mg | Potassium: 324mg | Fiber: 6g | Sugar: 21g | Vitamin A: 264IU | Vitamin C: 12mg | Calcium: 250mg | Iron: 5mg

Ever made a wholesome model of an unhealthy recipe? How’d it go? Let me know beneath (and share the recipe!)

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